Monkey See , Monkey Brew

Monday, 26 August 2019

JOSHUA TETLEY & SONS : PORTER 1888

Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire


                                                                       PORTER 
                                                      Monday  11 Th June  1888
                                       
                                                                Brew No  :  689

    Original Gravity : 1.052  C . V Gravity : 1.022.25  Racking ( Dr ) : 1.019 Bottling : 1.018.5
                                         Final Gravity : 1.015.75   A B V : 4  %  I B U : 34

                                                                      MALT
Chevalier Pale Ale Malt                                                                                    37.5   %
Barrett`s Burston Pale / Joe White Pale @ 6.5 ebc or ,                                     37.5   %
Irish Ale Malt @ 6.5 ebc
Amber Malt                                                                                                           8.5  %
Brown Malt                                                                                                           8.25  %
Patent Malt                                                                                                            8.25  %

                                                                 MASHING
A Mild Ale Liquor Profile .
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / Filter Bed , then Mash In as follows ;
1   St Mash Heat : 64 c At Goods In - + 100 Mins @ 2.685 L/Kg
2  Nd Mash Heat : 67.5 - 67.75 c At + 100 - + 120 @ 1.085 L/Kg
3  Rd Mash Heat :  70 c At + 120 - + 150 Mins @ 0.785 L/Kg
At Taps ( + 150 ) , slowly open the mash tun valve and return any Cloudy / Turbid wort over the top of the mash , and continue doing so until a BRIGHT AND CLEAR / BRILLIANT WORT is consistently flowing , then cast to the copper .

                                                               SPARGING
1  St   Sparge : At Taps ( Clear Wort Point Only ) +10 - 15 Mins - T + 40 mins :                                                                                                                                                       79.5 - 80 c @ 1.0 L/Kg
2  Nd  Sparge : At Taps + 50  Mins 74 c @ 2.000 L/Kg until a last runnings gravity of 1.002.75 -           1.003
To produce X Litres of Wort @ 1.037 - 1.037.25 , Liquor back with treated liquor only and ;
 Boil 1/4 Hour before the Fist Hop Charge .

                                                                    COPPER 
A 2 1/2 Hour Total Boil Time , with hops charged as follows ; 1 St @ L/Off -135 @ 1.037.5 ,
2 Nd Charge @ L/Off - 70 Minutes @ 1.043.5 , 3 Rd Charge @ L/Off - 35 @ 1.050 .
At Let off - 15 Minutes , adjust the gravity down as required with TREATED BREWING / MASH LIQUOR ONLY , TO  1.050.5 and add the Copper Finings at Let Off - 10 minutes .                           
Stand the copper 1/2 hour at Let Off before cooling to pitching heat and sending to the F.V .
                                                                       HOPS
1   St Charge : Goldings 10 , Strisselspalt / Saaz / Hallertau Heresbrucker 5 IBU
2  Nd Charge : Goldings   8 , Strisselspalt etc 3 IBU
3  Rd Charge : Goldings  5 , Strisselspalt etc 3 IBU

                                                                        YEAST
Pitch with a LIVE BARM / ACTIVE STARTER @ 18.5 C of a Yorks Sq type strain , at 3.4 g/L and rouse at Pitch +10 hours and at every eight hours until marked X --- X as below .

                                                               ATTENUATION
DAY       Hour      Heat      Gravity             REMARKS
  1               P          18.5      1.052
  2              M          18.5      1.046
                  E           18.5      1.038
  3              M          20.5      1.032         X --- X @ 1.030
                 E            19.5      1.027.5        To Settler & Cool
  4             M           19.5      1.025.5
                 E            17.5      1.022.5
  5             M           17.25     1.022.5   TO C.V and cool to 13.5 - 14 c and mature at that value until the respective gravity points are reached .

DRAUGHT RACKING : @ As above , @ 14.5 c , then stand 1 week @ 14 c before cellaring 3 - 4 weeks at 12 c before adding the barrel finings and roll well , stillage 3 - 4 days before Venting , then tap and allow a further 1 - 2 days to condition before Q.C .

Bottling : Bottle as above @ 14 c and stand 1 week before cellaring for a minimum of 2 months , 1 @ 12 c , and 1 @ 10 - 8 c before Q.C

Cheers All , and Happy Mashing ;

Edd The Brew
           
With thanks to Peter Dickinson for the Tetley`s Label Photo
And a big thanks to the brilliant team at West Yorkshire Archives , Morley Nr Leeds where the Tetley`s records are held , Cheers Guys !
           

Saturday, 24 August 2019

HENRY BENTLEY & CO Ltd : X X MILD ALE 1892

Henry Bentley & Co Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire

                                                                 X X MILD ALE
                                                      Friday 9 Th December 1892
                                                                 Brew No : 2 

Original Gravity : 1.060 Racking Gravity : 1.021.5 Final Gravity : 1.018.75 IBU : 28 ABV : 5.75 %

                                                                   MALT
Chevalier Pale Ale Malt                                                                        50        %
Plumage Archer Pale Ale Malt                                                             32.25   %
Barrett`s Burston Pale / Joe White /   @ 6.5 ebc                                  17.75   %
Irish Ale Malt

                                                               MASHING
Mild Ale Liquor Profile
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed before mashing in as follows ;
1   St Mash Heat : 64 c @ Goods In - + 45 Minutes At 2.415 L/Kg
2  Nd Mash Heat : 68 c @ + 45 - + 120 Minutes At 0.685 L/Kg
3  Rd Mash Heat : 64 c @ + 120 - + 150 At 0.865 L/Kg
AtTaps ( At +150 Minutes ONLY ) , Slowly open the mash tun valve and return any turbid 1 St Runnings over the top of the mash and continue to do so until a BRIGHT AND CLEAR / BRILLIANT WORT is , flowing with consistency , then cast to the copper .


                                                             SPARGING 
At Taps ( Clear Wort Point Only ) + 10 Mins @ 68 c At 3.415 L/Kg and until an estimated last runnings gravity of Ca 1.003.5 . At 1.003.5 , shut off the M/T Valve and liquor back to 1.034.5 in the copper with BOILED AND TREATED BREWING LIQUOR ONLY .
To produce X Litres of Wort @ 1.034.75 .


                                                                SUGARS 
No 3 Invert @ Let Off - 15 Mins = 15.75  % - 1.009.5
No 2 Invert @ Let Off - 10 Mins = 14  % - 1.008.5


                                                                COPPER 
A 1: 25 Boil on hops , with a 15 mins condensing boil before the 1 St Charge , thus a total boil time of 1:40 . Fist @ Let Off - 120 , Second @ Let Off - 40
1 St  Hops : French Fuggles 6 , Keyworth Mid Season / Golden Cluster 10 ibu @ 1.035
2 Nd Hops : Goldings 8 , Golden Cluster 4 ( Brewer`s Gold OK as a Sub)  @ 1.058
At Let Off - 15 , Liquor Back to 1.042 and add the No 3 Invert , then at Let Off - 12 , add the No 2 Sugars ; thoroughly disolve before adding the Copper Finings at Let Off - 10 . Stand the copper 1/2 hour at Let Off before cooling to pitching heat and sending to the Hop Back for a Half - 3/4 Hr stand on 3 % each of the Total hops grist Wt of Goldings and , Golden Cluster / Brewer`s Gold , then cast to the F.V .

                                                                   YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of THE FOLLOWING ,
@ 1 St Pitch @ 1.060 = 2.5 g / Litre of Yorks Square type at 16 c
@ 2 Nd Pitch @ Drop = Edinburgh type yeast strain @ 19.75c at 2.5 g/Brl Litre
Rouse @ Pitch + 6 Hours and again at + 12 - 14 Hours before dropping to a second F.V , Then @ Drop + 12 hours and at every 8 - 10 until X --- X as below .

                                                          ATTENUATION
DAY      Hour       Heat      Gravity                  REMARKS
  1               P          16         1.060
  2              M         19.75     1.057   Drop to 2 Nd F.V @ 1.056
                  E           20.5      1.051
  3              M          21.5      1.044.5
                  E 4         22        1.038
                  E        Red to 18 and Skim   
  4              M           18.5     1.030  X --- X @ 1.028
                  E             18       1.025
  5              M            17.5    1.025  Drop to Racking Vessel and Cool to 14.5 c
                  E             16.25   1.021.75
  6              M            15.5     1.021.5
                  E              15       1.021.5
  7              M             14.5    1.021.5 - 1.021.25 Rack to Draught Containers ON HOPS as below ;
10 g Each of Saaz / Hallertau Heresbrucker and Goldings per 25 Litres of Homebrew , for a Bottled Version , increase to between 12 - 14 g per 25 Litres of HOMEBREW .
  Rack at 14.5 c and stand for 1 week at 14 c before cellaring for 2 weeks at 12 c , then add the barrel finings and stillage for 4 - 5 days before venting , then tap + 24 - 36 hours later and allow 24 - 36 hours before Q.C .

                                                
                                                                    BOTTLING 
Take from the F.V @ 1.025 AND COOL TO 14 C RAPIDLY , put into a maturation vessel ON HOPS AS ABOVE , then store at 13 c until the gravity reaches 1.021 and bottle at 14.5 c at 1.020.25 and stand for 1 week at 14 c before cellaring for 3 - 4 weeks at 12 c before Q.C !!

A Big Thanks to the West Yorkshire Archives at Morley nr Leeds where the Bentley`s records are , along with all manner of other beery goodies !! 

Cheers All and Happy Mashing ,

Edd The Brew   









Friday, 23 August 2019

BODDINGTON`S BREWERIES Ltd : I.P ( BITTER ) 1901

Boddington`s Breweries Ltd
Strangeways Brewery
Manchester
Lancashire


                                                                         I . P ( BITTER )
                                                                     5 Th December 1901
                                                                          Brew No : 432

Original Gravity : 1.055 Racking Gravity : 1.016.75 -1.017 Final Gravity : 1.014 IBU: 44 ABV:5.5 %

                                                                            MALT
Chevalier Pale Ale Malt                                                                                23  %
Plumage Archer Pale Ale Malt                                                                     34  %
Weyermann Lager Malt ( Pref Boh Floor Pilsener Malt )                            43  %

                                                                      MASHING
Burtonise ALL BREWING LIQUOR .
Thoroughly warm the mash tun to 1 - 1.5 " above the plates / filter bed before mashing in as follows ;
1  St Mash Heat : 66.5 c At Goods In - + 40 Minutes @ 2.720 L/Kg
2 Nd Mash Heat : 67.75 c At + 40 - +  120 Minutes @ 1.280 L/Kg
At Taps ( + 120 ) , slowly open the mash tun valve and return any turbid 1 St runnings over the top of the mash , and continue doing so UNTIL A BRIGHT AND CLEAR / BRILLIANT wort is consistently running , then cast to the copper .
                                                                   SPARGING 
Sparge at Taps ( Clear Wort ) + 10 / 15 Mins @ 75.5 c and at a ratio of 3.750 L/Kg , to an estimated last runnings gravity of 1.003.5 , then stop taps and liquor back in the copper to 1.036.5 with , TREATED BREWING LIQUOR ONLY , BOILED 1/4 Hr Minimum , then Boil 1/4 Hour before the first Hops charge ( Boil with LID OFF 1/4 Hr ) .

To produce X Litres of Liquor @ 1.036.5

                                                               SUGARS
No 1 Invert Block Sugar                                               @ 8 % - 1.004.5 ( R + .01 )



                                                              COPPER
A 2 Hour Boil On Hops , as Follows: 1 St @ L/Off - 120 , 2 Nd @ L/Off - 60 , 3 Rd @ L/Off - 25 .
At Let Off - 120 , add the 1 St Charge @ 1.037 , then 2 Nd @ 1.043 , then 3 Rd @ 1.050 after adding the Sugars @ L/off - 30 : L/Back to 1.045 as required with treated brewing liquor then add No 1 sugar and thoroghly disolve before adding the 3 Rd Charge of hops .
Boil for a further 15 minutes before adding the Copper Finings @ L/off - 10 minutes and stand the copper 1/2 hour at Let Off before cooling to pitching heat and sending to the F.V .

                                                                     HOPS 
1 St  Charge : French Fuggles 7 , Cluster / Golden Cluster 18 ibu
2 Nd Charge : Goldings 7 , East Kents 6 ibu
3 Rd Charge : Tettnang 6 ibu
Racking Hops : Per 25 Litres of Homebrew : East Kents 6 g , Tettnang 2 g

                                                                   YEAST
Use a GOOD QUALITY LIVE BARM / ACTIVE STARTER of a blend of a YORKSHIRE Sq Type yeast strain at 15.75 c at 4 g per Brl Litre of Wort and rouse at Pitching +24 and at every 8  hours until marked X --- X as below .

                                                           ATTENUATION  
DAY         Heat       Hour        Gravity                  REMARKS 
   1              16           P             1.055
   2              16           M            1.053
                   17.25      E             1.047
   3              18.5        M            1.039
                   20           E              1.032
    4             21           M             1.024     X --- X @ 1.022.5
                   21           E              1.020
    5             20.5        M             1.018
                   19.5        E              1.018
   6               18.5       M             1.017
                    17          E              1.017
   7                16         M             1.016.75
                     15.5      E               1.016.75  RACK TO CONTAINER ON HOPS AS ABOVE .
After racking to containers as above , stand for 1 week at 14 c before cellaring for 1 month at 12 c , then add the barrel finings and roll well , stillage at 12 c for 1 week before venting , then tap +24 hours later , allow 12 hours - 24 to settle and condition further before Q.C !! .

                                                              BOTTLING 
At 1.022 , take from the F.V and cool to 15 c asap , into a container ON HOPS @ + 2 g on each and stand for 1 week at 14 c , release excess pressure as required ; then after x  time / until the gravity has dropped to 1.016.75 ; bottle at 14 - 15 c @ 1.016.75 and stand for 1 week before cellaring for 1 - 2 months at 12 c

Wednesday, 21 August 2019

BODDINGTON`S BREWERIES Ltd : X MILD ALE 1901

Boddington`s Breweries Ltd
Strangeways Brewery
Manchester
Lancashire
                                                                   X Mild  Ale
                                                              3Rd December 1901
Original Gravity: 1.045  Racking Gravity:1.013 Final Gravity: 1.010  IBU: 24  A.B.V : 4.7 %
                                 MALT                                                           SUGARS
Mild Ale Malt                            40 %                              No 4 Invert                               7 %
Chevalier Pale Ale Malt          35.5 %                                            PRIMING
Weyermann Pale Ale Malt      17.5 %                             Candy Cane Solution @ 6.7 % of the O.G
                                                     MASHING & SPARGING
Mild Ale Brewing Liquor .
Thoroughly warm the mash tun to 1 - 1.5 " above the plates / filter bed before mashing in as follows ;
Mash : 1St Heat  : 66.5 C @ Goods In - + 90 Minutes at 2.685 L/Kg
          2Nd Heat   : 68.5 C @ + 90 - + 120 Mins @ 2.145 L/kg
At Taps ( + 120 ) , slowly open the Mast tun valve and return any turbid 1 St runnings over the top of the mash , and continue doing so until a BRIGHT AND CLEAR / BRILLIANT WORT is consistently flowing , then cast to the copper .
Sparging :  At + 130 Minutes , @ 74 C and at 2.685 L/Kg     
                                                        COPPER & HOPS
A 2 hour boil ,Charging : 1St @ + 25 Mins , 2Nd @ + 65 Mins 3Rd @ + 75- 80 Mins , add the copper finings @ Let Off – 15 minutes and the sugars at Let Off – 10 Minutes .
1St   Charge : French Fuggles (aged) 3 IBU ,  Hallertau 4 IBU
2Nd Charge : Willamette 7 IBU , Brewer`s Gold 5 IBU
3Rd Charge : East Kents 5 IBU
                                   YEAST , PITCHING & FERMENTATION
Pitch with 3.5 g / Litre of a Burton type yeast eg : White Labs WLP 023 @ 15 C , AND ROUSE @ pitching + 18 hours and every 8 – 10 hours until 1.015 .
Allow to a top heat of  20 C @ Pitch +48 Hours and allow @ 20 C until 1.015 , then cool to 16 C over 3 days , and allow to settle for 24 hours , before adding the primings at 1.010 to bring the gravity up to 1.013.25 , and rack @ 1.013 , at 15.5 C , stand three days before cellaring for two- three weeks @ 10 C , then add the barrel finings and roll well , stillage and allow to settle for 48 hours before tapping and venting ; condition / allow to breathe for 24 – 36 hours before drinking and enjoying .

Saturday, 17 August 2019

MONKEY SEE , MONKEY BREW No 3 !! : X X BITTER 1891

Peter Walker & Sons
The Brewery
Dallam Lane
Warrington
Lancashire
                                                                 X X BITTER BEER                   
                                                       Friday 3 Rd November 1891
                                                                  Brew No : 3823

     Original Gravity : 1.059  Racking Gravity 1.012 Final Gravity: 1.009 I B U : 38  A B V : 6.5 %

                                                                        MALT
Barrett`s Burson Pale / Joe White Pale Ale Malt       @ 6.5 ebc                                         23.5    %
/ Malting Coy of Ireland`s Irish Ale Malt
Plumage Archer Pale Ale Malt                                                                                            23.25  %
Chevalier Pale Ale                                                                                                               38.75   %
Amber Malt                                                                                                                            4.25 %

Flaked Maize                                                                                                                          10    %

                                                                  MASHING
Burtonise ( Lightly ) All Brewing Liquor .
Thoroughly warm the mash tun with boiling liquor prior to 1 - 1.5 " above the plates / filter bed before mashing in as below ;
1 St  Mash Heat  :  66.25 c at Goods In - + 120 Mins at 2.250 L/Kg
2 Nd Mash Heat :  70 c at + 120 - + 160 Minutes at 1.880 L/Kg
At Taps ( 160 Minutes ) , carefully open the mash tun valve and return any turbid 1 St runnings over the top of the mash , and continue doing so until  a Brilliantly clear / bright wort is consistently flowing , then cast to the copper .
                                                              SPARGING 
At Taps ( CLEAR WORT POINT / CAST TO COPPER ONLY )  + 10 Mins , at 1.975  L/Kg @ 80 c
until an estimated last runnings gravity of 1.005.5 - 6 .
To produce X Litres of wort @ 1.043 +
                                                                   SUGARS
No 1 Invert Sugar                                                                                 28.75 % - 1.017
No 2 Invert Sugar                                                                                   5.75 % - 1.003.5
Caramel                                             @ 3.2 g per 25 Litres of HOMBREW

                                                                   COPPER 
A 1/4 Pre Boil : 1:50 Mins tot boil time (Liquor back to 1.043 @ Copper full , with TREATED BREWING LIQUOR , NOT WATER ; then allow to boil with the lid off before the first hop charges as follows
1 St Charge @ Let off - 85 Mins at 1.043.5 : ( Old / Stale @ 2 % a/a MAX )
                                                                       Goldings 10
2 Nd Charge @ Let Off - 55 at 1.049 : French Fuggles 8 , Brewer`s Gold 10 ibu
At Let off - 35 minutes , Liquor Back to 1.037.5 and add the No 1 Invert Sugar and dissolve thoroughly before adding the No 2 Invert @ L/off - 30 again , ensure Sugars are well mixed . then add the third charge as below , ensuring that the wort gravity is @ 1.057 after L/Back .
3 Rd Charge @ Let Off - 25 / 20 at 1.057 - 1.057.5  Goldings 5 , French Fuggles 5 ibu
At Let Off , stand the copper 1/2 Hour before cooling to pitching heat and sending to the F.V .   

                                                         RACKING HOPS 
  Per 25 Litres of Homebrew : Brewer`s Gold 3 g , French Fuggles 4.5 g , Goldings 8 g
For Bottling , increase each weight by 2 g per brew for Bottling Version Only .                                                 

                                                                   YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square type yeast strain at 4.2 g/L at 15 c and rouse at Pitch + 6 - 8 Hours and at every 8 - 10 hours until marked X --- X as below .

                                                           ATTENUATION
DAY          Hour         Heat       Gravity             REMARKS 
   1                P               15         1.059
   2               M              17        1.057  Drop to 2 Nd F.V @ 1.057
                    E              17.5      1.050
   3               M             17.75      1.045
                    E               19           1.036
   4               M              18.75     1.028
                    E               20.5       1.022 X --- X @ 1.018  .  (On Bott Only : To Botling c.v @ 1.018 ON HOPS )
   5               M              19          1.015    To Settler / 3 Rd F . V
                    E               15.5       1.014.5
  6                M              15          1.013
  7               M               14.5      1.009.5  Prime up by 1.003 with Candy Cane solution
  8               E                14         1.012   Rack to Draught Containers on hops as above
After racking to draught containers on hops as above , stand at 13.5 - 14 c for 4 - 5 days before cellaring for  4   weeks at  12 c , then add the barrel finings and roll well , stillage @ 12 c for 1 week before venting , then allow 36 hours to condition before tapping , allow a further 24 hours to settle before Q . C !!

                                                                   BOTTLING 
Take from the main F.V as above and cool to 14 c Immediately , then allow 24 hours before casting to the Bottling Maturation Vessel On Hops as above , allow 1 week @ 14 c , release excess pressure as required , then cellar at 12 c for 1 month and at 8 c - 10 c for 2 - 3 Months before checking gravity and quality ; if all criteria are met , prime up with as above  , and Bottle at 1.002.75 above the Final Gravity as given above and at 14 - 15 c . Stand the bottles for 1 week @ 14 c before cellaring for 1 month at 12 c before Q.C and enjoyment !!

Cheers All , and Happy Mashing

Edd The Brew



















Friday, 16 August 2019

PETER WALKER & Sons : X X BITTER (EXPERIMENTAL) 1891

Peter Walker & Sons
The Brewery
Dallam Lane
Warrington
Lancashire

                                                                 X X BITTER BEER
                                                                ( EXPERIMENTAL )                     
                                                       Tuesday 17 Th November 1891
                                                                  Brew No : 3969

     Original Gravity : 1.060  Racking Gravity 1.014 Final Gravity: 1.010.5 I B U : 36  A B V : 7 %

                                                                        MALT
Barrett`s Burson Pale / Joe White Pale Ale Malt       @ 6.5 ebc                                         24.5    %
/ Malting Coy of Ireland`s Irish Ale Malt 
Plumage Archer Pale Ale Malt                                                                                            13.25  %
Chevalier Pale Ale                                                                                                               47.5   %
Amber Malt                                                                                                                            4.75 %

Flaked Maize                                                                                                                          10    %

                                                                  MASHING
Burtonise ( Lightly ) All Brewing Liquor .
Thoroughly warm the mash tun with boiling liquor prior to 1 - 1.5 " above the plates / filter bed before mashing in as below ;
1 St  Mash Heat  :  65 c at Goods In - + 120 Mins at 2.405 L/Kg
2 Nd Mash Heat :  69 c at + 120 - + 180 Minutes at 3.160 L/Kg
At Taps ( 180 Minutes ) , carefully open the mash tun valve and return any turbid 1 St runnings over the top of the mash , and continue doing so until  a Brilliantly clear / bright wort is consistently flowing , then cast to the copper .
                                                              SPARGING 
At Taps ( CLEAR WORT POINT / CAST TO COPPER ONLY )  + 10 Mins , at 0.780 L/Kg @ 81 c
until an estimated last runnings gravity of 1.004.5 - 1.005 .
To produce X Litres of wort @ 1.040 +
                                                                   SUGARS
No 1 Invert Sugar                                                                                 28.75 % - 1.017.25
No 2 Invert Sugar                                                                                   5.75 % - 1.003.5
Caramel                                             @ 3.2 g per 25 Litres of HOMBREW

                                                                   COPPER 
A 1/4 Pre Boil : 1:40 Mins tot boil time (Liquor back to 1.039 @ Copper full , with TREATED BREWING LIQUOR , NOT WATER ; then allow to boil with the lid off before the first hop charges as follows
1 St Charge @ Let off - 85 Mins at 1.040 : ( Old / Stale @ 2 % a/a MAX )
                                                                       Goldings 4 , Fuggles 4   ibu
2 Nd Charge @ Let Off - 55 at 1.043 : French Fuggles 16   ibu
At Let off - 35 minutes , Liquor Back to 1.037.5 and add the No 1 Invert Sugar and dissolve thoroughly before adding the No 2 Invert @ L/off - 30 again , ensure Sugars are well mixed . then add the third charge as below .
3 Rd Charge @ Let Off - 25 / 20 at 1.057.5 - 1.058 Goldings 6 , French Fuggles 6 ibu
At Let Off , stand the copper 1/2 Hour before cooling to pitching heat and sending to the F.V .     

                                                         RACKING HOPS 
  Per 25 Litres of Homebrew : Brewer`s Gold 3 g , French Fuggles 4.5 g , Goldings 8 g
For Bottling , increase each weight by 2 g per brew for Bottling Version Only .                                                   

                                                                   YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square type yeast strain at 4.2 g/L at 15 c and rouse at Pitch + 6 - 8 Hours and at every 8 - 10 hours until marked X --- X as below .

                                                           ATTENUATION
DAY          Hour         Heat       Gravity             REMARKS 
   1                P               15         1.060
   2               M             15.5        1.058  Drop to 2 Nd F.V @ 1.057
                    E              16.25      1.052
   3               M             17.75      1.045
                    E               19           1.036
   4               M              17.75     1.028
                    E               16.5       1.022       ( Bottled Only : To Botling c.v @ 1.018 ON HOPS )
   5               M              15          1.016    To Settler / 3 Rd F . V
                    E               13.5       1.014.5
  6                M              13           1.014.5
  7               M               12.75      1.014.25
  8               E                12.5         1.014    Rack to Draught Containers on hops as above
After racking to draught containers on hops as above , stand at 13.5 - 14 c for 4 - 5 days before cellaring for  4 - 6  weeks at  12 c , then add the barrel finings and roll well , stillage @ 12 c for 1 week before venting , then allow 36 hours to condition before tapping , allow a further 24 hours to settle before Q . C !!

                                                                   BOTTLING 
Take from the main F.V as above and cool to 14 c Immediately , then allow 24 hours before casting to the Bottling Maturation Vessel On Hops as above , allow 1 week @ 14 c , release excess pressure as required , then cellar at 12 c for 1 month and at 8 c - 10 c for 2 - 3 Months before checking gravity and quality ; if all criteria are met , prime up with a blend of No 2 Invert Sugar and Candy Cane Sugar solution by 1.001.5 each , and Bottle at 1.002.75 above the Final Gravity as given above and at 14 - 15 c . Stand the bottles for 1 week @ 14 c before cellaring for 1 month at 12 c before Q.C and enjoyment !!

Cheers All , and Happy Mashing

Edd The Brew